Gazpacho Soup
This Gazpacho Soup is a classic chilled Spanish soup made with ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, and vinegar, blended until smooth and refreshing.
Ingredients
- 6 large ripe tomatoes, cored and chopped
- 1 English cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 tablespoon red wine vinegar
- ¼ cup olive oil
- 1 ½ cups tomato juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Instructions
- In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, tomato juice, salt, and spices. Blend until smooth or slightly chunky, depending on your preference.
- Transfer to a bowl or container, cover, and refrigerate for at least 2 hours to let the flavors meld.
- Stir well before serving. Garnish with fresh basil or parsley, and drizzle with extra olive oil if desired.
Nutrition
Notes
- Use the Best Tomatoes: Since gazpacho is uncooked, the flavor depends on using ripe, in-season tomatoes. If tomatoes are out of season, canned San Marzano tomatoes can be a good alternative.
- Blend to Your Preferred Texture: For a chunkier gazpacho, pulse the ingredients instead of fully blending. For a smooth version, blend longer and strain for an ultra-silky soup.
- Let It Chill: Refrigerate for at least 2 hours (or overnight) to let the flavors develop. The longer it sits, the better it tastes.
- Adjust the Acidity: If the soup tastes flat, add a little more vinegar or a squeeze of lemon juice for brightness.
- Enhance the Flavor: A drizzle of high-quality olive oil before serving adds richness and depth.
- Make It Spicy: Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce for some heat.
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